Dinner Menu

Menu of the week January 27th to February 2nd

Happy Hour Menu every day 5 to 6.30pm

SIGNATURES COCKTAILS $6

WINES BY THE GLASS $5


POLENTA E FUNGHI Grilled polenta with mixed mushrooms and gorgonzola 5
INSALATINA DI FINOCCHI Fresh fennel, black olives and Valencia oranges 6
CROSTINI CON PROSCIUTTO House made crostini bread topped with prosciutto and avocado 6
RUSTICO Baked puff pastry filled with tomato sauce, mozzarella and parmigiano 6
PEPATA DI COZZE Spicy Mussels in white wine sauce 6
ARANCINI Fried rice balls with mozzarella cheese and fennel 6

Insalate, Zuppe ed Antipasti

OLIVE MARINATE 5
Castelvetrano, Cerignola and Gaeta Olives marinated in extra virgin olive oil, herbs and garlic
ANTIPASTO CON BURRATA 16
Fresh burrata cheese served with crostini with “nduja sausage, Calabrian olives, Molinari salami
CROSTONE CON SALSICCIA E BROCCOLI 9
Toasted bread topped with Calabrian sausage, broccoli rabe and burrata cheese
PAPPA AL POMODORO 8
Organic tomato bread soup
INSALATA INVERNALE 10
Frisee salad with carrots, fennel, bosc pear in a citrusĀ vinaigrette
INSALATA DI BARBABIETOLA 10
Golden and red beets salad, goat cheese, pomegranate, almonds. Orange vinaigrette.
CARPACCIO DI FILETTO DI MANZO 14
Raw filet mignon served with seasonal salad. Red onion and citrus dressing
GNOCCHI DI PATATA DOLCE CON BALSAMICO E SALVIA 12
Sweet potato gnocchi served in balsamic and sage sauce
CALAMARI ALLA GRIGLIA SU INSALATA DI RUCOLA 14
Fresh Monterey Bay calamari served grilled over arugola salad with lemon and olive oil

House made Pasta & Secondi

FILEJI NERI CON GAMBERONI E CALAMARI SALTATI IN NDUJA SAUSAGE* 18
Squid Ink pasta served with prawns and calamari sauteed with ‘Nduja sausage and white wine
FETTUCCINE AL RAGU’ DI AGNELLO * 18
Shredded lamb shank ragu over fettuccine pasta
TAGLIOLINI INTEGRALI CON BROCCOLI, PATATE E PESTO 18
Whole wheat pasta with broccoli romanesco, potatoes in a pesto sauce topped with smoked goat ricotta cheese
FILEJI DI RENATO* 18
Typical Calabrese spiral shaped pasta with pork ribs sugo in roasted garlic tomato sauce
PARMIGIANA DI MELANZANE 16
Eggplant parmigiana served with fresh mozzarella and tomato sauce
BRANZINO ALLA CARTOCCIO 27
Mediterranean seabass pan roasted and finished in the oven in parchment paper with sauteed dandelion
TAGLIATA DI FILETTO DI MANZO CON INSALATINA DI RUCOLA E FARRO 28
Filet mignon served “tagliata” style with arugola salad, parmigiano cheese and farro
POLLO ARROSTO 21
Half roasted chicken served with lemon and thyme sauce and a side of soft polenta
* available home made gluten free option

Sides

PIPI E PATATI 6
Belle peppers, potatoes, eggplant pan fried in olive oil
BROCCOLETTI IN PADELLA 6
Sauteed broccoli rabe in garlic and olive oil
CAVOLFIORI AL FORNO 6
Cauliflowers baked in the oven with parmigiano, nutmeg, bechamel sauce
CICORIA PICCANTE SALTATA IN PADELLA 6
Dandelion greens and cannellini beans sauteed in a spicy olive oil and garlic with bread crumbs

Desserts

SPUMA DI CIOCCOLATO 8
Dark chocolate mousse, sea salt flakes, extra virgin olive oil and chili powder
TIRAMISU 8
Classic mascarpone cheese and coffee tiramisu
CANNOLO 8
Classic Sicilian style cannolo filled with fresh ricotta cheese
TARTUFO 8
Hazelnut and chocolate gelato served in a plate like in Pizzo Calabro
PANNA COTTA 8
White chocolate panna cotta with sambuca and blueberry compote